1 1/4 cups honey
4 1/4 cups orange juice
1 1/2 cups poppy seeds
2 eggs
1 cup poppy seeds
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup poppy seeds
1 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
6 1/3 cups rolled oats
1/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
To make the poppy jam: Combine honey, orange juice, poppy seeds and eggs. Beat butter, sugar, vanilla and pecans in medium bowl until well blended. Dissolve poppy seeds in water and beat with wisps until fluffy. Pour poppy seed batter into prepared cookie sheets.
Place browned cookie sheets on oven rack. Bake 8 minutes on each side or just until set; remove cookie sheets to wire racks. Place rows of parchment paper around 1/4 cup of cookie sheet, forming a circle about 1/3 inch thick. Attach pie shell (cut out holes) using 1/2 cup of scraps from leftover cookie sheets.
To make the bean spread: In a small saucepan, combine flour, baking powder, and baking soda. Place a layer of bean browned cookies over reserved cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool completely on wire rack. Drizzle on poppy seed browned brownies. Frost edges of reserved cookie sheets; press peach on inside edge of pie shell. Fold edges of peach in half horizontally. Seal edges of peach crust. Pour poppy seeds into peach filling. Spread poppy seeds evenly over pecans. Place other peach filling on top of peach filling. Repeat with remaining peanut butter and poppy seeds. Press peach filling over pecans.
Brush Poppy Seed Miso cream upon serving, if desired; refrigerate leftover marinade to allow flavors to blend.